SELECTION INFORMATION

Usage

Selection

In general, artichokes should have leaves that are tight and not "blooming". Winter artichokes should be heavy, compact and may have some white or bronze colored blistering caused by frost, which does not hurt them.

Spring, artichokes should be more round, heavy, deep green in color with tighter leaves. Summer and fall artichokes should be cone-shaped, lighter colored, less heavy and the leaves will not be as tight.

Avoid

Extremely hard outer leaves and those that are opening or spreading out mean the artichoke is old or overmature.

Significant discoloration can be signs of bruising. You may also see mold or decay at the point where the damage occurred.

Storage

Always store artichokes in the refrigerator and only wash just prior to use.

Ripening

In general, vegetables will not ripen further after harvest.

Nutritional Information

Artichokes are very low in Saturated Fat and Cholesterol. They're also a good source of Niacin, Vitamin B6, Iron and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Folate, Magnesium, Potassium, Copper and Manganese.

An artichoke is Actually a thistle and a member of the sunflower family. The artichoke itself is a flower bud or immature flower head. The tender bases of the petals and the fleshy heart to which the petals are connected are the edible portions.

Artichokes originated in Sicily and were brought by the French to Louisiana and by Spaniards to California.

Always considered a delicacy, artichokes were popularized by Catherine d'Medici who was married at age 14 to Henry II of France. She was regarded with disdain due to her notorious artichoke appetite in an era when artichokes were a famed aphrodisiac.

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